Ingredients and Weight:
- Beef chuck roast: 2 lbs, cut into 1-inch cubes
- Onion: 1 large (12 ounces), chopped
- Carrots: 3 large (12 ounces), peeled and sliced
- Celery: 3 large (12 ounces), chopped
- Potato: 2 medium (12 ounces), peeled and diced
- Green beans: 1 cup (4 ounces), trimmed
- Peas: 1 cup (6 ounces), frozen
- Beef broth: 6 cups
- Water: 2 cups
- Worcestershire sauce: 2 tablespoons
- Dried thyme: 1 teaspoon
- Dried rosemary: 1/2 teaspoon
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
8 hours on low or 4 hours on high
Difficulty Level:
1 (Beginner)
Preparation Method Steps:
- In a large bowl, combine the beef cubes, onion, carrots, celery, potatoes, green beans, peas, beef broth, water, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well to combine.
- Pour the mixture into a 6-quart slow cooker.
- Cook on low for 8 hours or high for 4 hours, or until the beef is fork-tender and the vegetables are soft.
- Season with additional salt and pepper to taste, if desired.
- Serve hot with crusty bread or crackers.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Protein: 20 grams
- Carbohydrates: 30 grams
- Fat: 10 grams
Dish Characteristics:
- Hearty and comforting
- Packed with vegetables and protein
- Perfect for a cold winter day
- Easy to make and requires minimal effort
User Comments:
- "This soup is incredibly flavorful and satisfying. It's a perfect meal for a cold day."
- "I love that it uses simple, everyday ingredients. It's a great way to use up leftover vegetables."
- "The beef is so tender and juicy, and the vegetables are perfectly cooked."
Special Precautions and Tips:
- If using frozen peas, thaw them before adding to the soup.
- If you don't have a slow cooker, you can simmer the soup in a large pot over low heat for 4-5 hours, or until the beef is tender.
- For a thicker soup, add an extra potato or a tablespoon of cornstarch mixed with water.
- Let the soup cool slightly before serving to prevent burns.
